[Latin Name] Curcuma longa L.

[Plant Source] Root From India

[Specification] Curcuminoids 95% HPLC

[Appearance] Yellow powder

Plant Part Used: Root

[Particle size]80Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[What is Curcuma Longa?]

Turmeric is an herbaceous plant known scientifically as Curcuma longa. It belongs to the Zingiberaceae family, which includes ginger. Tumeric has rhizomes rather than true roots, which are the primary source of commercial value for this plant. Tumeric originates from southwest India, where it has been a stable of Siddha medicine for thousands of years. It is also a common spice in Indian cuisine and is often used as flavoring for Asian mustards.

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We could all use a little more broccoli on our plates, right? Now, the vegetable is wonderful just on its own–or wonderful with a little lemon and butter–but the more places I can sneak in broccoli, the better! This isn’t the first thing I’ve snuck into a corn muffin. For example, it is great with an egg inside. But today is about broccoli.

Prep time: 20 minutes Cook time: 20 minutes Total: 40 minutes Yield: 12 cornbread muffins

1 cup all-purpose flour
1 cup course ground yellow cornmeal
4 tablespoons brown sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
3 tablespoons unsalted butter, melted and cooled
3 tablespoons canola oil
2 large eggs
1 cup shredded Gouda cheese (more for topping)
12 broccoli florets
Water for blanching the broccoli
Ice water for stopping the broccoli from cooking

1. Preheat the oven to 400 degrees F and bring a pot of water to boil.

2. In a medium bowl, whisk together the buttermilk, melted butter, oil, and eggs until well blended. Set aside.

3. In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt.

4. Pour the liquid ingredients into the dry and combine fully. It is important to always go from wet to dry to avoid overworking your flour, and lumps. The other way can result in a rubbery dough and unless you are making chew toys, we just don’t want that!

5. The water should be boiling now. Add the florets to it and blanch them for just a minute, until they turn bright green. Quickly strain them and transfer them to the ice bath. Once the broccoli has complete cooled, strain them and let ‘em dry.

6. Put a heaping tablespoonful of batter in the bottom of each muffin case and give the pan a good shake to spread it evenly.

7. Place a single floret in each muffin case, upright and then top it with batter, dividing it evenly between the cases. Top with even more Gouda cheese.

8. Bake for 20 minutes, or until the tops are golden and the cheese is melted and somewhat crispy. An inserted toothpick into the center of one muffin should come out clean when they are finished baking.

9. Remove the pan from the oven and let cool for 5 minutes before transferring the muffins to a cooling rack.

How amazing do these look cut open? Enjoy!